SOPES

 2 c masa

 1 1/4 t salt

1 t baking powder

1 1/2 c water

1/3 c vegetable shortening (melted)

Mix all ingredients until mixture is firm and smooth.  Divide into 16 piece and flatten.  Place whatever fits in air fryer for 11 minutes on 375 degrees.   Serve warm and top with favorite taco toppings.

A Spicy Perspective

CALZONES

 1 bag of Trader Joe's pizza dough 

pizza blend cheese

1 egg (beaten)

Flour to roll dough out on.  Divide dough into 8 equal sections for palm sized calzones.  Roll dough out to the size to 6-8".  Place filling about a total of a 1/4 c in the dough and fold over dough.  Brush with egg wash on all sides and cook in air fryer for 10 minutes in 400 degrees. 

FILLINGS to consider, but do what YOU want:

pepperoni, olives

bbq chicken, red onions, cilantro

sausage, pepperoni, bacon

bacon, chicken, avocado

steak, peppers, onions

canadian bacon, pineapple

DIPPING SAUCES:

-Marinara

-Alfredo

-Pink Sauce (alfredo & marinara mixed)

-Pesto 

-Zespian (bbq & ranch mixed)

Bagels (Air Fry)

 2 c flour

1 T baking powder

1 t kosher salt

2 c greek yogurt

Whisk dry ingredients first and then use a rubber spatula to combine in the yogurt.  Divide dough into 8 parts and form into bagel shape.  Place in a greased air fry bowl.  Air fry at 325 degrees for 12 minutes.  Serve with jam, cream cheese, butter, make a sandwich, breakfast sandwich, etc.

If you want a bagel topping add say cheese on top of it before air frying.  Whatever yogurt flavor you use it will come through in the bagel a bit.

Ashlee Macdonald

Pecan Bread Pudding

12 Hawaiian Sweet Bread Rolls (torn apart and stale)
3 c heavy whipping cream
6 egg yolks
3/4 c granulated sugar
1 tsp nutmeg

Pecan Toffee Sauce:
3/4 c brown sugar (lightly packed)
1/3 c unsalted butter
1/3 c heavy whipping cream
1 T vanilla
1/2 c chopped pecan pralines

Preheat oven to 350 degrees.  Spray 9x13 pan.  Place torn bread in pan.  In a mixing bowl mix the egg yolks, sugar, and nutmeg.  Then whisk in the heavy cream and beat until fully incorporated.  Pour this mixture of custard over the bread.  Press down on the bread pieces until the brea is soaked with the custard.  You will most likely have extra custard depending on how stale your bread is.  Bake the brea pudding for 45 minutes until golden top.  Cool for 10 minutes and serve warm. 

For the sauce: stir brown sugar and butter in a medium sauce pan over medium heat until melted and smooth, about 2 minutes.  Add cream and vanilla and bring to a simmer.  Simmer for 5 minutes.

Top bread pudding with sauce then pecan pralines and vanilla ice cream.


Sweet ReciPEAs
Modified Ashlee

Pear Flatbread

4 pieces of flatbread
1 pear (sliced thin)
4 slices of turkey
12 pistachios (shelled & diced)
12 thin slices of fresh mozzarella
2 T honey

Layer your ingredients on the flat bread as above and broil in the oven 2-3 minutes.


Ashlee Macdonald

Bacon Brie Flatbread Pizza

8 slices of flatbread (costco naan bread)
12 slices of precooked bacon diced
8oz brie cheese (rhine off and thinly sliced)
1/3 c walnuts (chopped)
honey

Preheat oven to 350 degrees.  Place flatbread cookie sheet, then spread bacon, walnuts, brie evenly. Then drizzle honey over flatbreads.  Cook for 4 minutes or until Brie is melted.

Cooking Panda

Bread Sticks

1 T yeast

1 1/2 c warm water

2 T sugar

1 t salt

3 1/2 c flour

Dissolve yeast into warm water for 10 minutes. Add sugar salt and flour to yeast mixture and use dough hook. Melt 1/2 stick of margarine in baking pan. Roll out dough to size of pan and approximately 1/2" thick. (Dough will be very sticky). Cut in strips, using a pizza cutter. Roll the strips in the melted butter until covered all sides and place in pan. Sprinkle with garlic salt and parmesan cheese. Let raise 10 minutes. Bake at 375 degrees for 20 minutes.

Kristie Belliston

Beignets

1/4 c warm water

1 rounded T quick rising active dry yeast

1/4 c sugar

3 c flour

1 1/2 t baking powder

1/2 t baking soda

1/2 t salt

4T cold butter (cut up)

3/4 c buttermilk

1 large egg

1/4 powdered sugar

Place water in bowl and sprinkle with yeast and 1 T sugar. Let stand foaming for 5 minutes.

In a different bowl mix dry ingredients. Cut butter in the dry ingredients with pastry cutter until well blended. Pour yeast mixture on top and mix until well blended. Knead dough for a few minutes. Let rise for 10 minutes. Roll out dough and cut into approx 1 1/2" pieces. Place on greased cookie sheet and let rise for 20 minutes.

Bake on 400 degrees for 10 minutes or until golden brown. Rotating baking sheets between upper and lower racks half way through.

Good Housekeeping January 2010

Butter Biscuits

1/3 c cold margarine
2 1/2 c bisquick
2/3 c milk
melted margarine

Cut margarine into 1/4" pieces. Toss with baking mix until coated. Add milk and stir until well absorbed. Turn dough on cloth-covered board dusted with baking mix. Fold and knead 5 times. pat to 1/2" and cut circles.
Bake on un-greased cookie sheet (sides touching) for 9 minutes on 450 degrees.
Brush with melted butter.

Kaye Macdonald

Scones

Scones
Thaw Rhodes Roll dinner rolls for a couple hours. (do not raise)
Heat oil and small sauce pan on a knotch up from medium heat.
Roll out rolls and place in oil until golden brown then flip and brown the other side. Place scones on a paper towel plate to cool. Top with honey butter.


Honey Butter

Cube of butter (soften it)
2 T honey
2-3 T of powdered sugar

Whip it up with your mixer.

Kaye Macdonald

Pull-Apart Maple Sticky Buns

3/4 c chopped pecans (or nut of your choice)
1/2 c butter (divided)
1/3 c maple pancake syrup
1/2 c sugar
1 t ground cinnamon
1 can refrigerated flaky buttermilk biscuits

Preheat oven to 400 degrees. Spray tube, bunt or you can settle with a 9" square pan with cooking spray. Sprinkle the nuts on the bottom of the pan, set aside. Melt 2 T of butter in a small microwavable bowl, then add syrup to the butter and stir until well blended. Drizzle the butter/maple mixture over the nuts in the pan. Set aside.
Melt remaining 6 T butter; set aside. In a separate bowl mix the cinnamon and sugar. Separate the biscuits out and roll them into a ball. Dip each ball in the melted butter then in the cinnamon and sugar mixture. Press each ball down onto the nut layer in the pan. Drizzle any remaining butter and cinnamon sugar mixture on top of the biscuit balls.
Bake 30 minutes or until golden brown. Cool 1 minute in pan. Invert onto a serving platter. Scrape any remaining nuts left in the pan. Spoon over buns. Serve warm.

Kraft Foods

Spaghetti Bread

2 c flour
2 T yeast
1 T sugar
1 t garlic salt
1 t salt
1/2 parmesan cheese
1/2 t basil leaves
1 t parsley
1 1/2 c warm water
1 T olive oil

Mix yeast and sugar in the bowl. Pour water over and let the yeast activate for 5 minutes. Then mix in the salts, cheese, basil, parsley, and oil. Mix until moistened. Beat in 1 1/2 c of the flour. For a firm dough knead until smooth and elastic (5-7 minutes).
Let rise for 30-45 minutes in greased bowl until double in size. Punch down, divide in 2 parts. Roll each part into a 11x17 rectangle. Starting at the long end roll tightly and pinch ends to seal. Place seam side down on a greased cookie sheet. Make 3 diagonal slits on each loaf cover, let rise 30 more minutes. Bake at 375 degrees for 20 minutes.

Sarah Sturgeon

Muffins

1 egg

2 c flour

1/3 c sugar

1 T baking powder

1/2 c oil

1 t salt 

3/4 c milk

Mix wet ingredients in one bowl and dry in another.  Combine together.  Bake in muffin tin at 300 degrees for 10 minutes.

Variations:  Add blueberries, crasins, etc to make your desired muffin.

by Amy Kamoe

Monkey Bread Hawaiian Sweet Bread

2 c warm water (approx 115 degrees)

1 T yeast

1/4 c sugar

1/4 c brown sugar

2 eggs

3 c flour

4 T canola oil

3 1/2 c flour

Sprinkle a tsp of sugar over the yeast in the bowl to help the yeast activate.  Then pour the water over the yeast.  Mix a couple seconds and let stand for 15 minutes to fully activate.  Mix in the sugars & eggs.  Gradually add in the flour.  Then add the oil.  Gradually add the second round of flour which is the 3 1/2 cups.  Let rise in bowl until doubled.  Punch down and cut into circles. Butter the circles and place them back to front in a pan and let rise again.  Bake for 30 minutes on 350 degrees.  Butter top when they come out.

by Hannah Kamoe

Potato Refrigerator Dough

1 pkg or 1 rounded tablespoon of active dry yeast
1 1/2 c warm water (105-115 degrees)
2/3 c sugar
1 1/2 t salt
2/3 c shortening
2 eggs
1 c luke warm mashed potatoes
7 to 7 1/2 c unbleached all-purpose flour

Put yeast in mixing bowl and sprinkle a little sugar on top then pour on warm water and dissolve yeast. Mix a couple times then let stand for 15 minutes. Then stir in sugar, salt, shortening, eggs, potatoes, and 4 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle or when the bowl is clean. Knead in mixer for 5 minutes. Place in greased bowl, turn greased side up. Cover bowl tightly; refrigerate at least 8 hours or until ready to use. (Dough can be kept up to 5 days in refrigerator at 45 degrees or below. Keep covered.)

Punch down dough; divide into 4 parts. Roll into rolls place on greased cookie sheet and put in warm oven for 5 minutes. Take out and cover with towel and let rise. Bake for 15 minutes on 400 degrees.

by Kaye Macdonald

Frosted Orange Rolls

3 T butter (room temperature)
1 T grated orange peel
2 T orange juice
1 1/2 c powdered sugar
1/2 recipe Traditional Sweet Roll Dough

Beat butter, orange peel, juice and powdered sugar until creamy and smooth.

Roll dough into rectangle 12x17 inches; spread with half the orange filling. Roll up, beginning at wide side. Pinch edge of dough into roll to seal well. Stretch roll to make even.

Cut roll into 12 slices Place slightly apart in greased round layer pan. 9x1 1/2 inches. Let rise until double. Place in warm oven for 5 minutes then pull out and place towel over rolls and let rise approx 20 minutes. Bake 25-30 minutes on 350 degrees.

While warm, frost with remaining filling.

by Kaye Macdonald

Sweet Roll Dough

2 pkgs or 2 rounded Tablespoons of active dry yeast
1/2 c warm water (105-115 degrees)
1/2 c lukewarm milk (scalded then cooled) or powdered milk
1/2 c sugar
1 t salt
2 eggs
1/2 c butter (room temperture)
4 1/2 to 5 cups all-purpose flour

Dissolve yeast by pouring water over yeast that has been sprinkled with a little sugar. Mix then let stand for about 15 minutes. Then add milk, sugar, salt, eggs, butter and 2 1/2 cups of flour. Beat until smooth. Mix in enough remaining flour ot make dough easy to handle. Knead or mix for about 4 minutes. (At this point, dough can be refrigerated 3-4 days.) Let rise for about half hour to an hour. (Dough is ready if impression remains when touched.)

Shape dough into desired rolls or coffee cake. Place in oven on warm for 5 minutes. Remove and place towel over dough and let rise 15 minutes, then place in 375 degree oven and bake as directed.

by Kaye Macdonald

Traditional Rolls

1 pkg or 1 rounded Tablespoon active dry yeast
1/4 c warm water (105-115 degrees)
3/4 c lukewarm milk (scald and let completely cool) or use dry milk
1/4 c sugar
1 t salt
1 egg
1/4 c canola oil
3 1/2 c unbleached flour
butter

Put yeast in mixing bowl and sprinkle a little sugar on the yeast then pour over the water and mix a couple times, then let stand for up to 15 minutes. Must bubble to be fully activated.

Then add the milk, sugar, salt, egg, oil. Mix thoroughly.

Put half of the flour in first. The half of what is left of that, then add a little of what is finally left a little at a time until the dough pulls away from the bowl. Mix or knead for 2 minutes. Let raise for a 1/2 hour in mixing bowl.

Spray surface with cooking oil. Pull out sections of dough about the size of a grapefruit and roll into a ball on the oiled surface. Roll out to a third of an inch in a circle, cut like a pizza and roll like a crescent. Place on greased baking sheet. Place in oven on warm for 3-5 minutes.

Take out of oven and put a towel over it for about 5 minutes or until they are fully raised. Then bake on 375 degrees for about 8-10 minutes. Brush with butter when they come out of the oven.

Kaye Macdonald